A bit of history: how did the dish appear?
Some think that such pasta inventedsailors during long voyages. And there is some truth in this. It is believed that it was coca (ship's cooks) who invented it and for the first time began to use such a recipe. It is known that the conditions on the ship are not the best (especially during long voyages). In ordinary people, not accustomed to the constant rolling, may begin a seasickness. There is one more feature: if modern vessels can have refrigeration facilities, then on old ships they were not. And this means that it was simply senseless to make large stocks of varied food. Yes, sailors could fish from time to time, but there is always impossible. And this product is not combined with every garnish. But the meat can be eaten with cereals, and with pasta, and with vegetables. And how to store meat? On ships this was done in large barrels, cutting the flesh into pieces and covering them with plenty of salt. This food was called corned beef. This corned beef also had to be used by sailors. And then one day the cook began to cook macaroni and thought about what they can be served with, so that the food was satisfying and tasty. And it occurred to him to use salted meat from barrels. He fried it and mixed it with boiled pasta. And to overcome a bit of excessive salinity, a large number of spices was added. So there was such a recipe. Since then, the dish has often been cooked on ships. They allowed you to get enough. And the sailors did not argue that someone got more meat (because all of it was distributed evenly). Today, such a simple recipe helps the housewives, if you want to cook something tasty and quick. Served this dish in the dining rooms and even in restaurants. 
Technology of cooking and ingredients used
How to cook pasta in the Navy? Is there any basic classic recipe? The first ingredient is pasta. Boil them can almost everyone, there is nothing complicated there. But it is important that they are not boiled and not broken, otherwise the dish will not be beautiful. Most often for cooking pasta in the form of tubules, but you can take and others: vermicelli, horns or ears. From this taste qualities will not suffer, but you can experiment with the appearance. Baked pasta in salt water. The second ingredient is meat. This can be pulp or minced meat. As for a certain grade, it was originally used beef or pork, but if you want you can take chicken, lamb or something else. Meat is fried in vegetable oil with onions and carrots. You can experiment and add other vegetables (often used tomatoes). If there is no minced meat or meat, then the usual stew is quite appropriate. The classic recipe implies the use of spices, so do not pity them. Different variations and innovations are welcome. So, you can add basil, ground pepper, oregano to the dish. Put plenty of greens to make the pasta in a Fleet manner fragrant. Add the garlic or green onions. The decisive stage of preparation is the combination of macaroni and meat. You need to do this at a time when everything is ready. Boiled pasta is added to the pan with boiled pasta, after which everything is thoroughly mixed and within a minute warms up on fire. 
A few recipes of pasta in the Navy
You can make this dish in different ways. Several recipes are suggested below. A classic recipe for pasta in the Navy with meat To prepare this dish you will need:
- 300 g of beef or pork pulp (if beef is used, it is better to combine it with bacon or fat),
- 300 g of pasta,
- 1 onion,
- 1 carrot,
- 1-2 tablespoons of vegetable oil (can be used and creamy),
- seasonings and salt to taste.
Cook the pasta. To do this, put a pot of water on the fire, add salt and after boiling lay out pasta. Stir the pasta constantly so that they do not stick together. Take care that the products are not boiled, otherwise they will turn into a mess. After readiness, discard the pasta in a colander, rinse with cold running water and mix with oil (this will not allow them to stick together until they are mixed with meat). Now take care of the meat. You can first boil it a little (so it will be softer), then fry with finely chopped onions and grated carrots, but you can confine yourself to one frying. At the end, add salt and spices, and then attach the pasta, mix everything thoroughly. Fry together for another 1-2 minutes, and then remove the pan from the fire. It is better to cover it with a lid, so that the pasta is soaked with sauce and the dish is not faded. Pasta in a flotish style with minced meat and tomatoes Ingredients list:
- 250 g minced meat,
- 200 g of pasta,
- 2 tomatoes,
- 1 onion,
- 3 tablespoons of vegetable oil,
- ground pepper, salt and greens to taste.
Boil the pasta in salt water, swing it overcolander, then rinse and add a little oil, mixing everything. Now go to the preparation of the sauce. Peel onion and cut into thin half rings. Put the tomatoes in boiling water for a minute (do not need to cook!), Then cut the peel and remove it. Cut the tomatoes into cubes. Fry minced meat with onion until golden brown. Then add the tomatoes, fry for another 7-10 minutes, then cover the frying pan with a lid and put it out until it is ready. Do not forget to add chopped greens, salt and seasonings at the end. Now you can mix pasta with sauce, lightly fry everything together and serve a dish. 
Macaroni in flotish style with vegetables For their preparation it is necessary: 350-400 g of mixed stuffing (beef with pork),
- 1 medium eggplant,
- 3 tomatoes,
- 1 carrot,
- 1 onion,
- 4 cloves garlic,
- 2 bunches of basil greens,
- 1 pinch of black ground pepper,
- 30-40 g of butter,
- salt to taste.
Prepare all the ingredients. To do this, cut the eggplant into cubes, grate the carrot, chop the onion and cut into half rings. Tomato peel from the peel (for this you should first pass it with boiling water) and cut into pieces. Cook the pasta, rinse and season with butter. Slice the basil greens finely, and chop the garlic on a garlic crush. Now in a frying pan with hot oil, fry the mince with onions and carrots. After 3-5 minutes, add eggplant, and after 7 minutes and tomatoes. Put out all the vegetables until ready, add greens, garlic, pepper and salt, and then mix everything with pasta. Macaroni in the Navy with cheese This recipe will appeal to all gourmets. So, you need the following ingredients:
- 200 g of pasta,
- 200 g minced meat,
- 1 onion,
- 50-70 grams of hard cheese,
- 3 tablespoons of vegetable oil,
- greens, salt and spices (all to taste).
Boil the pasta, do not forget to rinse them coldwater and refill with oil to avoid blocking. While cooking pasta, you can start making sauce for them, but do not overcook the products and periodically mix them. For the sauce, peel and finely chop the onions and fry it with minced meat until golden brown, and then add a little water and put it out until it is ready. Add spices at the end, salt and greens, and then pasta. Grate the cheese on a grater and put it in a frying pan after the pasta. Continue stirring until the cheese melts. Turn off the fire and serve the dish.
Secrets of cooking pasta in a Fleet manner
Whatever the recipe of the dish, some tricks will help make it more tasty.
- Salt the water until the macaroni is started. For each l of water, approximately 1.5 teaspoons of salt will be needed.
- Cook macaroni in large quantities of water, otherwise they will stick together.
- Macaroni after cooking should not be too soft.
- To meat (or stuffing) was juicy and soft, first lightly fry it, and then put it out with a little water.
- Use your favorite spices and seasonings to give the dish an original taste and mouth-watering flavor.
- If you use low-fat meat (or minced meat), add fat or fat when frying. Then the meat will not turn hard and dry.
- Add salt and spices at the end of cooking, about 3-5 minutes before cooked. Then the taste of the dish will be more saturated.
You can only add that the pasta in the Navy - it's easy to prepare and very tasty dish, so take it to the note.
